As autumn deepens and the busy season comes to an end, I decided to visit a long-established restaurant in Asakusa today. It is the "Komagata Maekawa Honpo" located near the Komagata Bridge over the Sumida River. The establishment of "Maekawa" dates back to the Bunka-Bunsei period, around 1804-1830. During this time, the 11th Shogun Tokugawa Ienari reigned, and Edo flourished with the culture of townspeople. The founder, Yuemon, transitioned from a river fish wholesaler to an eel restaurant. The name "Maekawa" comes from its location along the Oogawa (Sumida River), and the view of the Sumida River from the room window still adds charm to the cuisine. Maekawa is known for its carefully selected live eels and the option to choose the brand-cultivated eel "Unagi Bando Taro." This time, I ordered the "Unagi Bando Taro (Unaju - large)" dish. After about 40 minutes, the Unaju was served. When I opened the lid of the lacquered box, I was greeted by a shining eel. The flesh was plump, and the skin was crispy, showcasing the skill of the chef. The secret sauce, steeped in history, subtly enhanced the flavor of Unagi Bando Taro. I thoroughly enjoyed the delicious meal, and it was a delightful experience dining on eel by the Oogawa River.

Hello! This is Bocchigurume and Mochin Tabi! On this day, we also had unadon, but what I would like to introduce is a dessert called "Futayo no Tsuki" which is perfect for autumn. Futayo no Tsuki (Two Nights Moon) refers to the moon on the thirteenth night of September, in addition to the famous Mid-Autumn Festival moon on the fifteenth night of the eighth month in the lunar calendar. After enjoying unadon, we indulged in this autumn-appropriate dessert while admiring the view of the Skytree and the river. It is a gelatin-based sweet with a taste of liqueur. The dessert, resembling a rabbit and the moon, was very elegant and we had a wonderful time! The price at this restaurant is very reasonable, and the location is superb!

The restaurant has a calm and traditional atmosphere, with excellent service from the landlady. I almost ordered sashimi and dessert by mistake, but today I came just to enjoy the eel (I'm sorry, I'll try them next time). The location offers a view of the Sumida River and the Skytree, providing a relaxing escape from the hustle and bustle of the surrounding area. The eel served was tender and flavorful. It made me realize that truly delicious eel doesn't need excessive sauce or charring to cover up any flaws. Mediocre eel requires sauce to mask its taste, and poorly cooked eel relies on a burnt flavor to distract from its shortcomings. However, the eel here was simply focused on showcasing the natural taste and richness of the eel itself. It was a truly delicate and enjoyable dining experience. There are plenty of eel restaurants known for their delicious sauce or perfectly charred eel, but this place may be unique in its approach.

An eel specialty restaurant in Asakusa with a history of over 200 years. The entire restaurant has table seating, and if you sit by the window, you can enjoy delicious eel while gazing at the Skytree. I had the lunch course, which included appetizers, grilled eel, rolled omelette, pickled vegetables, eel rice bowl, clear soup, pickles, and dessert. All the dishes were delicious, but the eel rice bowl at the end was exceptional. It had a refined flavor with a hint of sweetness, no fishy smell, and the eel was tender and tasty. This restaurant seems perfect for special occasions like family gatherings when you want to enjoy a nice meal.

There are often eel dishes with too much sauce, but this place has the perfect balance. The eel was delicious, tender, and crispy, and paired perfectly with sake. The view of the Skytree and neon-lit bridges along the Sumida River was amazing. Watching the houseboats go by added to the atmosphere. It was truly a fantastic experience.

I wondered what Anago Tsukudani would be like, and it turned out to be a moist eel simmered dish with a strong salty flavor. It goes well with shiso flowers, sake, and rice. The eel liver is voluminous with a good balance of bitterness and sauce. It's best enjoyed when eaten eagerly while still hot. The Unagi Juu (eel rice bowl) at Unagi Bando Taro has a light sauce and tender, flavorful eel, making it a very elegant dish. I personally would have preferred a bit more sear on the eel, but it was fluffy, light, and very easy to eat. They ask about the amount of rice you want when you order, which is nice. The main store building is a bit cramped, a 4-story building with narrow spacing between seats. I expected a long wait for the Unagi Juu to be served, but it actually came out quite quickly, even before finishing the drinks, skewers, and Anago. The drink menu includes two types of bottled beer, three types of sake, and a wide selection of wines. It's a classic and relaxed atmosphere. I visited on a weekday evening without a reservation and it was busy, so I recommend calling ahead or making a reservation for peace of mind. The staff were busy with frequent additional orders. There are two other branches in Shin-Marunouchi Building and Tokyo Solamachi, each with a different atmosphere. Thank you for the meal.

I went to have an early eel lunch before the Sumida River Fireworks Festival, which is held for the first time in 4 years, on Saturday, July 29th, the day before the midsummer day of the ox. I ordered the Kabutoyaki at Bandou Tarou. With the addition of liver, the total cost was 9,000 yen. It was a farmed eel, but it had a good balance of fat and a clean aftertaste. The sauce had a refined sweetness and richness, which I personally liked. The skin was not crispy, but it was still delicious. By the way, the Maekawa Asakusa main store is located near the second venue of the Sumida River Fireworks Festival, so it must have been a beautiful sight at night, right? I watched it on TV instead.

I reserved a window seat. You can see the Skytree, which tourists might like. The eel dish was like a typical tourist spot, cooked with gas, nothing special. I had liver skewers with beer, and while the price was high, the portion was decent. I wouldn't come back.

In Asakusa, where many eel restaurants do not accept reservations, it is very convenient that you can make a reservation at this restaurant on Tabelog! I requested a window seat in the comments when making a reservation, and they kindly prepared a wonderful seat for me! The amount of sauce on the eel was moderate and elegant! I also ordered the tamagoyaki and sawara on the side, and everything was delicious!

I entered this restaurant on a side street after finding out that my intended restaurant was temporarily closed. I didn't have a reservation, but I was able to get a seat on the second floor overlooking the Sumida River. When I quickly looked at the menu, I was delighted to see that they had Bando Taro farmed eel! I ordered the eel with liver and changed the dessert to Aomomiji. The eel was served promptly, which made me think that eel restaurants consider the waiting time as part of the cooking time. The grilled eel was shiny and plump, with a sauce that was not too heavy but had a refreshing taste. The eel was not too fatty and had a tender texture, which I think is a characteristic of Bando Taro eel. The Sansho pepper was also aromatic, probably from Asakura Sansho. The color was vibrant too! Thank you for the delicious meal!

I had the top-quality eel dish at Bando Taro. The eel was soft and melted in my mouth. There was no unpleasant smell, and the sauce paired perfectly with the eel. The addition of sansho pepper also complemented the eel well. The restaurant is located by the Sumida River, with a view of the Tokyo Skytree. It would be perfect in the summer.

I ordered the eel rice bowl. It was domestically farmed and very delicious, but I couldn't help feeling a bit unsatisfied. It might be better to order the Bando Taro. The taste was not bad, but I wanted it to be a bit thicker. I prefer it to have a more charcoal-grilled flavor. The eel rice bowl was well-balanced, not piping hot and juicy. I prefer the rice to be a bit firmer. The soup that came with it could use a bit less bonito flavor. The dessert was delicious and refreshing. It's a high-level experience, but if you're looking for perfection, you might be disappointed. Still, it's a renowned old establishment that consistently serves excellent eel. The service is good, and the view is amazing. On a clear day, it's truly the best location.

My husband was complaining about feeling tired and lacking energy, so I asked him if he wanted to go to a public bath/sauna, eat eel, or eat turtle. He responded positively to the idea of eating eel. We visited a new eel restaurant in Komagata Maegawa in Taito-ku, which was a first for us. Here is what we had: - Tamagoyaki (Japanese rolled omelette) - Unagi (eel) rice bowl (top quality, around 8000 yen) - Unagi sake (eel sake) This was a new experience for us. I was expecting it to be similar to fugu fin sake, but it had a generous amount of eel (from the eel rice bowl) in it, making it quite unique. It might appeal to those who enjoy oden dashi sake. It's a bit addictive. Oh, we thoroughly enjoyed the eel inside the sake.

I visited the seat on the 4th floor. The view is nice, although the river is a bit muddy. The location with a clear view of the Skytree from the window is great for enjoying eel. It feels like a luxury to eat eel while looking at the Skytree. It must be beautiful at night. I came here with a terrible hangover, but the person with me had the special eel, while I had the regular one with a sauce that wasn't too sweet and heavy. The saltiness of the liver helped me feel refreshed despite the hangover. I was debating between sake and beer, but ended up choosing beer. It was delicious. Thank you for the meal.

It might be nice for foreign tourists or a date to eat eel while looking at the river. It seems like they also have wine available. They use good quality farmed eel, and I thought it was natural. It's delicious~ It takes some time for the food to come out, so it might be a good idea to order some appetizers beforehand. The sauce is not too sweet and has a mature taste that I like.

I visited seeking the weekday lunch limited menu! I made a reservation in advance as it was required. The eel was fluffy and very delicious. Also, since we were seated by the window, we could enjoy the view of the Sumida River while eating!

It's a bit of a walk from Asakusa Station, but the atmosphere is quiet. The eel dishes vary in rank and size, but I think you'll be satisfied with any choice. The sake also goes down smoothly. The course meals include grilled eel, which is delicious. After some time had passed, I tried Unagi Bando Taro. Was this a different Bando Taro from before? I still have my doubts, but I'd like to try it again. On the day I visited, there were many elderly customers. The staff seemed a bit reserved.

A casually spicy sauce with just the right amount of flavor. The eel was cooked perfectly, crispy on the outside and fluffy on the inside. Paired with a delicious Japanese sake from Higashimurayama. The attentive hostess. The view of the Skytree and several yakatabune boats floating on the Sumida River from the window. I thought I would definitely come back here when I want to eat eel again.

I used to read scenes of dining with elementary school students before diving into the novels and essays by Ikebana. This restaurant, as seen in the essay, is a place I visited after about 10 years. In the past, we used to sit directly on the tatami mats, but now there are tables and chairs set up. It's the sign of the times. This place offers various appetizers in addition to eel. It's nice to have a variety, but it can be overwhelming. What if I never make it to the eel dish? Haha. On this day, we ordered pickles, sashimi, and fish cake. We also ordered a bottle of sake, duck roast, and grilled eel. Everything was delicious. Especially the pickles, with various types available, were perfect as a snack with sake. Sometimes pickles can have a medicinal smell, but not here, they were very tasty. To be honest, eel is delicious no matter where you eat it. I always find it delicious. Today, the recommended Bando Taro eel was not available, so we had regular farmed eel, but the flesh was tender and the sweet and savory sauce was typical of Tokyo's traditional flavor. No fishy smell. Whether it's charcoal-grilled, gas-grilled, back-slit, or belly-slit, I don't really care. This place is a renowned restaurant where our grandfathers, great-grandfathers, and the older generation of gourmets enjoy delicious eel while gazing at the nearby river. It's a place where you can enjoy your meal without any fuss and just surrender to the food. It's also convenient that they are open all day. The service was very heartwarming. Thank you for the meal.

Today, I was in the mood for eel and came across this restaurant. It seems to be quite a long-established place, so my expectations were high. The restaurant has a luxurious feel to it. We had our meal in a tatami room with tables lined up, and the view of the river was very nice. Just being able to enjoy a meal with this view alone is worth it. Although it was cold today in winter and we couldn't see it, in the summer, you can often see houseboats as well. That also adds to the charm. For starters, we ordered pickled wasabi stems, rolled omelette, and tuna. They were all delicious, but the prices were a bit on the higher side. But being an old establishment, it's understandable. The main dish, the eel rice bowl, had two large pieces of eel. The meat was tender and quite fragrant. The sauce was also delicious, and I was very satisfied with it. It may be a bit pricey to visit frequently, but if you can enjoy delicious eel while looking at this view, it's definitely worth a visit.

Today is the day for eel. This is a long-established restaurant in Asakusa that I've always wanted to visit, located by the Sumida River in quite an impressive building. Upon entering, you take off your shoes and ride the elevator to your seat, which is very clean and well-maintained. This time, I was guided to a spacious room on the second floor with a view of the Sumida River and the Skytree. The menu offers a variety of dishes such as domestic eel, unaju, kabayaki, shirayaki, umaki, uzaku, and eel chawanmushi, as well as tuna sashimi and many other items. Unfortunately, the highly anticipated Sakamoto Taro, liver grill, and liver sansho were sold out during my visit, so I opted for a glass of sake and the unaju with liver soup instead. As I sipped my sake and gazed at the night view of the Skytree, the unaju was presented beautifully in a lacquered box. The eel was tender and fluffy from steaming, and the sauce was light and not overpowering. Some customers may prefer a stronger sauce, but I appreciated the traditional flavor of this establishment. Enjoying the taste of a long-established restaurant while overlooking the Sumida River and the Skytree, I definitely want to try the Sakamoto Taro next time. It was truly delicious. Thank you for the meal.